Title: Buttermilk Chocolate-Hazelnut Cake
Categories: Chocolate Cake
Yield: 1 Servings
| 1 | c | Buttermilk |
| 2 | | Egg whites |
| 1 | c | Light brown sugar |
| 1/2 | c | Cocoa powder |
| 1 | ts | Baking powder |
| 1/2 | c | Finely chopped hazelnuts |
| 1/3 | c | Safflower oil |
| 1 | ts | Vanilla extract |
| 1 | c | Whole wheat pastry flour |
| 1 | ts | Baking soda |
| 1/4 | ts | Salt |
Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat
together with electric mixer. Combine remaining ingredients except the
hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time
and beat in with the mixer until velvety smooth.Lightly oil 9 in. cake
pan. Sprinkle the bottom with flour. Pour in half of the batter, then
sprinkle it evenly with half of the hazelnuts. Pour in the remaining
batter and top with the remaining hazelnuts. Bake for 25 to 30 min., or
until tests clean. Cook, and cut into wedges.